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No-salt sauerkraut

Okay, so have you ever had that moment where you’re staring at a cabbage and thinking, “I wish I could ferment this without all that salt?” Well, the universe has heard you! Let’s introduce you to the wonders of No-salt sauerkraut, minus the sodium overload. It’s healthy, it’s tangy, and it’s pretty much homemade brilliance.
5 from 1 vote
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Total Time: 20 minutes

Nutritions

Nutrition Facts
No-salt sauerkraut
Amount per Serving
Calories
27
% Daily Value*
Fat
 
0.2
g
0
%
Carbohydrates
 
6.1
g
2
%
Fiber
 
2.9
g
12
%
Sugar
 
3.1
g
3
%
Protein
 
1.3
g
3
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Some fresh cabbages – Let’s say about 2 heads or for those number lovers, around 5 pounds or 2.3 kg
  • A decent amount of filtered water
  • Caraway seeds if you’re into them – Just a tablespoon (or 15 ml) should do
  • Time Check

Instructions

  • First things first, wash those hands! And, yeah, whatever you’re using too.
  • Let’s strip that cabbage! But hey, save those outer leaves. We’ll need ’em.
  • Get to shredding! The finer, the better.
  • Grab a big bowl. Throw in the cabbage and the seeds. Mix it up!
  • Squeeze that cabbage. No, really, squeeze it till it’s juicy.
  • Now, pack that juicy mix into a jar. Make it snug.
  • Push it down; let the liquid rise above.
  • Those outer leaves you saved? Time to shine! Place them on top.
  • A little low on liquid? Top it off with some water.
  • Put a cloth or lid on, but let it breathe.
  • Patience, my friend. 14 days in a cool, dark spot.
  • Peek sometimes. If there’s mold, scoop it out. No harm, no foul.
  • Once done, fridge it.

Notes

Fresh cabbage, always. No compromises.
Clean everything. Like, everything.
Cold room? Might take a while longer.
Check the taste. Too tangy? Put it in the fridge.
Smells weird? Trust your nose, toss it.
It’s a killer side dish. Seriously.
Toss it in a salad. Crunchy goodness? Check.
Fermented foods? Add ’em in. It’s a gut-loving party.
Sandwiches? Wraps? Yep, it fits right in.